In a medium saucepan, combine the rice, water or chicken broth, salt, and butter. Bring this mix to a boil over high heat. Once it is boiling, reduce the heat to low. Cover the saucepan and let it simmer for 18–20 minutes. The rice should be tender, and the liquid will be absorbed. When it's done, remove it from the heat and leave it covered for a few minutes.

While the rice is cooking, season the shrimp. In a bowl, sprinkle salt, pepper, and paprika over the shrimp. Toss to coat them evenly.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, ensuring they are not crowded in the pan. Cook for 1–2 minutes per side, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.

Reduce the heat to medium. In the same skillet, add the butter and minced garlic. Sauté the garlic for about 30 seconds until it becomes fragrant. Pour in the chicken broth and let it simmer for 2 minutes. Use a spatula to scrape up any browned bits from the bottom of the pan.

Next, stir in the heavy cream and Parmesan cheese. Cook this mixture until the sauce thickens slightly, which should take about 3–5 minutes.

Add the lemon juice and red pepper flakes (if you are using them). Return the cooked shrimp to the skillet and toss everything together to coat the shrimp in the sauce. Heat through for just a minute.

To serve, place a scoop of warm rice on each plate and top it with the creamy garlic butter shrimp. If you like, garnish with freshly chopped parsley.